Goulash gone Vegetarian
We survived the storm and more importantly the vegetable garden survived the storm. In checking for damage Joe harvested an eggplant, which became part of a vegetable appitizer I brought to a girls night in party. The only sign that anything had happened in our yard were some branches and flat mint, but I’m not too worried about it. Luckily my neighborhood came out mostly unscathed with one house losing some shingles, another a drainpipe, and a few missing trees. When I went out to the girls night party I got to survey the surrounding area and realized how luckily my street was compared to people just a block or two over where trees were on fences, cars, and houses. Only a few minutes away some people are still without power and being told that it could be Friday before things are back to normal. Can only hope and pray that the temperatures stay down so that the power crews can do their job as quickly and safely as possible, and so that the people and pets without power aren’t completly miserable.
While we were in Austria we did indulge in meat on a few occasions, something I will deny to my doctor if/when the time comes. I have always been a fan of Goulash, the rich tomato goodness combined with tender beef tips and then served over Spaetzle, Knoedel, or some other starchy goodness. Amazingly enough I had never made this before, vegetarian or otherwise, and once we got back from our trip I knew I had to correct that oversight. I debated back and forth regarding the meat substitute before finally deciding on kielbasa style tofurkey sausages. I searched around the internet for recipes before finally deciding to just go for it, since most of the recipes I found were fusion dishes and I really wanted to be as close as possible to what we had on our honeymoon. This dish could also be easily adapted to the slow cooker, just sear the meat first before adding everything and cook on low for 4-5hours or high for 2hrs.
1 tbsp EVOO
1 lb kielbasa style tofurkey sausage, cut into 2in pieces
1 large onion, chopped
3 cloves garlic, minced
2 lb tomatoes, chopped
1/2 cup vegetable broth
1/2 tbsp Hot Hungarian Paprika
1 tbsp paprika
1 tsp smoked paprika
1/2 tsp cayenne powder
1 tsp fresh pepper, plus more to taste
- Heat the oil in a large saute pan over medium heat. Add the tofurkey sausage and cook for 7minutes, until the sausage is starting to brown. Add the onion and garlic and cook for an additional 5minutes before adding the tomatoes. Cook for 7minutes, stirring frequently to help the tomatoes break down and to prevent sticking.
- Turn heat to high and add the vegetable broth along with the spices, bringing to a quick boil. Cover and simmer for 15minutes. While the goulash is simmering, prepare your side dish. I did some quick wide style egg noodles with mine.
- Serve over the noodles and enjoy!
Perfection! This is something that will easily make the winter recipe rotation, especially once I figure out how to make spaetzle. I have a feeling that once I find the right tool things will go smoother in that area, just have to figure out which one I want.